Old Moscow Solyanka in Pots

by Editorial Staff

Solyanka is something special and always delicious. As at my house, they say: “Oh-oh-oh, salty!” It can be served on a festive table and on weekdays to please household members, because a set of products is available and it is not difficult to cook a hodgepodge.

Ingredients

  • Meat broth – 1.5-2 l
  • Ham – 150 g
  • Boiled lean sausage – 150 g
  • Canned mushrooms – 1 glass
  • Bulb onions – 1 pc.
  • Pickled cucumbers – 2 pcs.
  • Butter – 4 tbsp
  • Tomato paste – 2 tbsp
  • Fresh tomatoes – 2 pcs.
  • Lemon – 1/4 pc.
  • Olives or olives – 10-12 pcs.
  • Capers – 1-2 tbsp
  • Parsley and dill
  • Sour cream to taste
  • Ground black pepper
  • Salt

Directions

  1. Cook the broth in advance. If desired, the meat from the broth can be cut into pieces and also added to the hodgepodge.
  2. Cut the ham and sausage into pieces and lightly fry in oil.
  3. Pass the finely chopped onion and add tomato paste to it. Fry together for 2 minutes over medium heat.
  4. Cut the cucumbers into pieces, fry them in oil over medium heat for 2-3 minutes, then add a little broth and simmer under the lid for 10 minutes.
  5. Put evenly fried ham and sausage, onion with tomato and cucumbers in portioned pots. Add mushrooms and fill with salted broth. We close the pots with lids. We put the hodgepodge in pots in the oven, turned on at 180 degrees, for 1 hour.
  6. When serving in a hodgepodge, put pitted olives, capers, tomato slices, lemon slices, greens. Add sour cream and pepper to the hodgepodge in pots as desired.
  7. Solyanka in pots is ready.

Enjoy your meal!

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